1. Preheat oven to 325°F (163°C). Mix graham cracker crumbs and melted butter until combined. Press into the bottom of a springform pan. Bake for 10 minutes and set aside to cool.

2. In a large bowl, beat cream cheese until smooth. Add sugar and mix until creamy. Add sour cream, heavy cream, and vanilla extract.

3. Add eggs one at a time, mixing gently after each. Fold in half of the chopped Snickers bars.

4. Pour batter over the crust. Tap the pan on the counter to remove air bubbles. Place the pan in a water bath and bake for 55–65 minutes until the center is set but still jiggles.

5. Turn off oven and crack the door open. Let cheesecake cool in oven for 1 hour. Remove and chill for at least 6 hours or overnight.

6. Before serving, top with remaining Snickers, salted caramel sauce, and chopped peanuts. Slice with a warm knife and serve chilled.